Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.

Marie Oest,Alexander Voß,Sascha Rohn,Heinz Kaiser,Ute Bindrich

doi:10.3390/foods9121900

Marie Oest, Alexander Voß + Show 3 more

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For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to characterize the main determinants of the quality defects prior to the baking process in order to predict baking quality and not waste raw material, energy, and time. In this study, it was found that the water accessibility of starch for gelatinization and its partial inhibition by certain components play a major role in baking quality. Specifically, high amounts of insoluble nonstarch-polysaccharides (NSPSs) and a hindered denaturation of proteins seem to be an indication and reason for poor baking quality. However, traditional quantitative analysis of the ingredients and properties of the rye milling products (e.g., falling number, protein content, amylographic data) does not allow any reliable conclusions about rye flour suitability for use as bread rye. It can be concluded that more complex compositional aspects (e.g., complexation of compounds) need to be characterized for future quality control of rye.

Highlights

For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity
Traditional rye bread is the term used for rye and rye-containing mixed bread, which, according to the official German food guidelines (“Leitsätze des Deutschen Lebensmittelbuchs für Brot und Kleingebäck”), consist of more than 50% of rye flour fractions and are usually produced with sourdough [1]
falling number (FN) was determined using a Falling Number Apparatus 1800 (Perten Instruments GmbH, Hamburg, Germany); 25 mL of water was added per 7 g rye flour at a base moisture of 14%

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Traditional rye bread is the term used for rye and rye-containing mixed bread, which, according to the official German food guidelines (“Leitsätze des Deutschen Lebensmittelbuchs für Brot und Kleingebäck”), consist of more than 50% of rye flour fractions and are usually produced with sourdough [1]. In the quality assessment of rye bread, defects such as lack of freshness, a nonjuicy crumb, deficiencies in chewing properties, cracks in the crumb, as well as loosening and volume defects are increasingly occurring, regardless of company/bakery size or processing practices [2]. For these unsatisfactorily baking results of flours with almost consistently high viscosity maxima in their amylograms, but no further detailed evidence to the cause, the term “dry-baking” has been established [2,3,4]. Current breeding and growth conditions, as well as climate change, result in an unfavorable (high) level of falling number, amylographic maxima, and starch gelatinization temperature [2,3,4]

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